Premium
Heat‐resistant fungi in Nigerian heat‐processed fruit juices
Author(s) -
OBETA JASON A. N.,
UGWUANYI J. OBETA
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01406.x
Subject(s) - paecilomyces , aspergillus ochraceus , food science , orange (colour) , aspergillus flavus , agar , potato dextrose agar , biology , horticulture , chemistry , botany , mycotoxin , ochratoxin a , bacteria , genetics
Summary Sixty packaged heat‐processed Nigerian fruit juices consisting of 15 each of mango, orange, pineapple and tomato, were screened for the presence of heat‐resistant fungi after storage at approximately 28°C for 30 days. The resulting fungal growth was purified on potato dextrose agar. Approximately 17% of all the fruit juice packages and 27% of mango and tomato juices contained heat‐resistant fungi. These were identified as Paecilomyces variotii, Aspergillus tamarii, A. flavus and A. ochraceus , the latter being predominant.